Chicken Liver Pate III

• 4 lbs chicken livers, strictly fresh
• 8 ounces unsalted butter
• 2 ounces onions, finely diced
• 1 teaspoon fine salt
• 1 teaspoon white pepper, finely ground
• 3 ounces brandy
• 8 ounces heavy cream
• 8 ounces bacon, sliced, for lining mold (optional)

1. Using a large skillet, sweat the livers in 4 oz of the butter.
2. After 3 minutes, add the onion, salt, and pepper.
3. Cook until the livers are just off-pink.
4. Set aside and hold warm.
5. Line a 2 l/2quart mold with a single layer of the bacon slices.
6. Chill the mold.
7. Puree the liver and onion mixture in a food processor.
8. Gently warm the remaining butter.
9. Add to the livers with the brandy and cream.
10. Mix again to assure uniformity Pour into the well-chilled mold.
11. Place the mold in a water bath that reaches to I in.
12. (2.5 cm) from the top of the mold.
13. Bake 45-60 minutes at 3250F (1630C) until the pate sets.
14. Shake the pan gently to observe the texture.
15. A metal cake tester should come out clean.
16. The time will vary depending on the thickness of the mold.
17. Record the time for future reference.
18. Remove from the oven and water bath.
19. Cover and chill for a minimum of 12 hours.
20. Unmold, plate, and garnish for presentation.

chicken livers, butter, onions, salt, white pepper, brandy, heavy cream, bacon

Taken from www.food.com/recipe/chicken-liver-pate-iii-166 (may not work)